Stability of picrotoxin during yogurt manufacture and storage

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Jablonski, J E ^a   Jackson, L S ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Liquid chromatography mass spectrometry (LC MS); Manufacture; Picrotoxin; Stability; Yogurt

Indexed keywords

PICROTOXIN; YOGHURT;

ARTICLE; CHEMISTRY; COLD; DRUG STABILITY; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; HEAT; METHODOLOGY; PH; TIME;

COLD TEMPERATURE; DRUG STABILITY; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PICROTOXIN; TIME FACTORS; YOGURT;

ANAMIRTA COCCULUS; COCCULUS;

EID: 53549103554     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00911.x     Document Type: Article

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